Classic Deviled Eggs
Hard-boiled eggs filled with a creamy yolk mix of mayonnaise, mustard and vinegar, then dusted with paprika.
Classic Deviled Eggs
Course: AppetizerDifficulty: Easy12
servings25
minutes14
minutesHard-boiled eggs filled with a creamy yolk mix of mayonnaise, mustard and vinegar, then dusted with paprika.
Ingredients
12 large eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon finely chopped chives
1 teaspoon pickle juice
1/2 teaspoon smoked paprika, for dusting
2 slices cooked bacon, crumbled, optional
Fresh dill sprigs, for garnish
Directions
- Put the eggs in a pot in one layer and cover with cold water by 1 inch.
- Bring to a rolling boil, cover, turn off the heat and let the eggs stand 12 minutes.
- Move the eggs to a bowl of ice water and cool them 10 minutes.
- Tap each egg on the counter, roll it and peel under a little running water.
- Cut the eggs in half lengthwise and pop the yolks into a bowl.
- Mash the yolks with a fork until fine, then stir in the mayonnaise, mustard, vinegar, salt, pepper, garlic powder and pickle juice.
- Taste and add a pinch more salt if it tastes flat.
- Spoon or pipe the filling into the whites.
- Arrange the eggs on a tiered serving tray and chill 30 minutes.
- Dust with paprika and top with chives, bacon and dill before serving.
Notes
- Boil the eggs up to 2 days ahead and keep them unpeeled. Fill them the morning of the party, since the whites dry out overnight. Keep the filling in a bag in the fridge and pipe at the last minute. Eat leftovers within 2 days.
Why steam instead of boil
Letting the eggs stand in hot water cooks them gently, so the yolks stay yellow. The ice bath makes peeling easier. A little vinegar and mustard add tang. A good deviled egg is creamy but not loose. The vinegar and mustard keep the yolk filling from tasting flat and heavy.
Peel the eggs under a little running water. The shell comes off in larger pieces. Use eggs that have been in the fridge for a week or so.
Classic Deviled Eggs swaps
Greek yogurt can replace part of the mayonnaise. Pickle relish works for the pickle juice. Do not use very fresh eggs, since they are harder to peel.
Deviled eggs are best the day you make them. Keep them cold until you serve.
What to serve
Picnics, holiday tables and potlucks.
A zip-top bag with a corner cut off pipes the filling neatly. A tiered tray keeps the eggs from sliding around.
A common mistake
Filling the eggs too early. The whites dry out. Pipe the filling just before serving.
A frequent error is boiling the eggs hard. Rolling boils crack shells and leave a green ring around the yolk.
Classic Deviled Eggs at a glance
- Prep time: 25 minutes
- Cooking time: 14 minutes
- Servings: 12 servings
- Ingredients: 12, led by eggs, mayonnaise, Dijon mustard, white vinegar
Tips for Classic Deviled Eggs
Boil the eggs up to 2 days ahead and keep them unpeeled. Fill them the morning of the party, since the whites dry out overnight. Keep the filling in a bag in the fridge and pipe at the last minute. Eat leftovers within 2 days.
Classic Deviled Eggs FAQ
How long does Classic Deviled Eggs take?
Classic Deviled Eggs takes 14 minutes of cooking after 25 minutes of prep.
How many people does Classic Deviled Eggs serve?
This recipe makes 12 servings.
What do I need to make Classic Deviled Eggs?
12 ingredients, led by eggs, mayonnaise, Dijon mustard, white vinegar. Amounts are in the recipe card above.
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